Recipes

Swiss Chard Ricotta Pie

Moosewood Cookbook Recipe!

Crust:

Cut together 1 cup flour and 1/3 cup cold butter. Use a pastry cutter or 2 forks.
When the mixture is uniformly blended, add about 3 Tbl. cold buttermilk (water will work as well) so that the mixture holds together enough to form a ball. Chill for one hour.

Filling:
1 lb Ricotta Cheese
3 beaten eggs
1 bunch Swiss Chard, steamed until tender
1 medium onion, sautéed in butter
3 Tbl Flour
½ cup grated sharp cheese
Dash nutmeg
 
Mix everything together, blending well.
Roll out the dough and place into deep pie plate. Spread the ricotta mixture into unbaked pie shell. Top with 1 cup sour cream spread to edges of crust and sprinkle paprika on top.